Favorite recipes of Alexandria Ward

Sift salt, baking powder and flour three times. Break eggs in bowl and gradually add 3/4 cup sugar, then add flour mixture. Add vanilla. Then add hot melted chocolate to which has been added 2 tablespoons sugar, the baking soda and the water. Blend well. Bake in greased floured pan about 15x10x1. Bake at 375 degrees for 15 minutes or until done. Remove from pan and allow to cool for no more than 5 minutes. Quickly spread roll with the whipped cream and roll as for a jelly roll. Jean Banner HONEY FUDGE 1 square bitter chocolate 1/4 cup honey 2 cups sugar 1 teaspoon vanilla 1/8 teaspoon salt 1 cup nuts 1 cup evaporated milk Melt chocolate, add sugar, salt and milk and boil 5 minutes. Add honey and cook to soft ball stage. Add vanilla and nuts. Proceed as in choc- olate fudge. Crowthers = 28 = CHOCOLATE CRUSTED BAVARIAN A rich delicious ice box dessert 18 to 20 large chocolate wafers, rolled 3 eggs, separated fine (1-1/2 cups crumbs) 1/2 cup sugar 1/3 cup melted butter 1/4 teaspoon salt 1 tablespoon gelatin (1 envelope) 1 teaspoon vanilla 1/4 cup cold water 3/4 cup whipping cream 1 cup milk 1 3/8 oz. bar milk chocolate Mix chocolate crumbs and butter thoroughly. Press a thin layer over sides and bottom of a lightly buttered 8 inch square cake pan. (Press sides with spatula and bottom with bottom of glass.) Set in refrigerator. Soften gelatin in cold water. Scald milk in top of double boiler. Beat egg yolks slightly, add sugar and salt. Slowly pour scalded milk over egg mixture, stirring constantly. Return to double boiler and | cook until mixture coats a metal spoon (about 2 or 3 minutes). Remove from heat and add gelatin, stir until dissolved. Strain into bowl. Add vanilla, then thoroughly fold in stiffly beaten egg whites. Chill until slightly congealed. While custard is congealing, transfer cream to a chilled bowl and beat until stiff. Fold into slightly congealed mixture. Pour into crumb lined pan. Grate chocolate directly over custard mixture, distributing evenly. Chill several hours or overnight. Cut in squares to serve. To facilitate lifting squares from pan, dip pan in hot water for a second. Makes 8 servings. Lela D. Kimball NORWEGIAN PRUNE PUDDING 1/2 lb. package prunes 1 cup sugar 2 sticks cinnamon 1/2 teaspoon vanilla extract 4 tablespoons cornstarch 1/2 teaspoon cinnamon extract 1 teaspoon butter 1 cup chopped nuts 1 tablespoon lemon juice Wash prunes and soak overnight. Cook slowly in same water until done. Cool and remove prune seeds. Measure prune liquid and add water until you have 2-1/4 cups liquid. Add sugar which has been mixed with cornstarch. Add lemon juice and cinnamon. Cook until starch is clear. Remove stick cinnamon add vanilla and cinnamon extract and nuts. Yield six to eight servings. Serve with whipped cream. Mary D. Nelson - 29 - PINEAPPLE SHERBERT 1 can crushed pineapple 1 1/2 cups sugar 3 oranges (juiced) 1/2 cup water 3 lemons Mix above ingredients until sugar is all dissolved then add: 1/2 quart cream 1/2 quart milk Freeze in crank type freezer. Mary D. Nelson OZARK PUDDING 1 egg 1/8 teaspoon salt 2/3 cup sugar 1/2 cup chopped nuts 1 tablespoon flour 1 cup apples 1 1/4 teaspoons baking powder 1 teaspoon vanilla Beat eggs and sugar together until smooth. Combine flour and baking powder and salt. Stir into egg mixture. Add nuts, apples and vanilla. Bake in greased pan at 350° F. 35 minutes. Add whipped cream or ice cream when served. Serves 4. Ida Vee Monson DIVINITY 1/2 cup water 1/2 teaspoon vanilla 1/8 teaspoon cream of tartar 2 egg whites 2 cups Sugar 1 cup chopped nuts 1/2 cup corn syrup